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Vegetable Chili II

Vegetable Chili II recipe

Chili con carne, a popular dish in Texas, inspired the creation of vegetable chili as a meatless alternative.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

Cooking Method ,
Cuisine ,
Courses ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 5 min Total Time: 50 mins
Servings 4
Calories 1200
Best Season Fall
Ingredients
  • 1 medium Onion
  • 3 clove Garlic cloves
  • 2 medium Bell peppers
  • 1 medium Zucchini
  • 1 can Canned diced tomatoes
  • 1 can Canned kidney beans
  • 1 can Canned black beans
  • 1 cup Frozen corn
  • 2 teaspoon Chili powder
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 2 tablespoon Olive oil
  • 2 tablespoon Fresh cilantro
  • 4 wedge Lime
Instructions
  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell peppers. Cook until softened, about 5 minutes.
  2. Add zucchini, diced tomatoes, kidney beans, black beans, frozen corn, chili powder, cumin, paprika, salt, and black pepper. Stir well to combine.
  3. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
  4. Remove from heat and let it rest for 5 minutes.
  5. Serve hot with a squeeze of lime juice and garnish with fresh cilantro.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 300kcal
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 55g19%
Sugars 8g
Protein 12g24%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/vegetable-chili-ii/